Dan Dan noodles with biang biang noodles meets a lasagna. This is not a recipe, it’s creativity. After living in China for 3 years, I learned so much about Chinese food and Chinese cooking techniques. Most of the western dishes we know and love are based on French or Italian cooking methods. So what happens if we take Chinese ingredients and cooking techniques and we try to cook some of our favorite western dishes? This series is trying to find that out. But it’s not just a video showing you how to make a recipe. I’m not an experienced cook, I’ve never made the dishes you’ll see in this series. This series is just as much about learning to cook as it is about the dish I’m creating. Some dishes may fail, some might turn out more delicious than anything you’ve ever put in your neck. There’s only one way to find out, and hopefully we’ll learn something along the way.
Dan Dan noodles (ζ ζ ι’) are s Sichuan favorite. They’re named after the pole that they were once served from. For this lasagna, I’m using the meat and sauce that from dan dan mian. There are many different versions of this dish, but I’m using the version found in Land of Plenty by Fuchsia Dunlop. You can find this book, which is probably the best English language book ever published on Sichuan Cooking, here:
The biang biang noodles are a dish from Shaanxi Province. The portion of this dish that is borrowed form biang biang noodles is the lasagna noodles. As far as ingredients go, it’s not much different than lasagna, but the technique used is something special. I learned how to make biang biang noodles from one of my favorite YouTube channels about Chinese cooking. It’s called Chinese Cooking Demystified and you can find it here along with their recipe for traditional biang biang mian:
Remember, cooking isn’t about following a recipe, it’s about creating something you like based on the ingredients you have. Make it to your taste. Adjust according to your ingredients. Don’t just paint by numbers, paint something original.
That being said, here’s the recipe for my Dan Biang Lasagna:
In a bowl, mix 200 grams AP flour with 1/2 tsp salt
slowly drizzle in 100 grams of water mixing constantly
knead it until it comes together about 1 min
cover and set aside for 30 min.
Toast in a dry pan 2 tbs Sichuan peppercorns. Grind them into a powder with mortar and pestle.
Brown 1 LBS ground pork and 1 LBS beef
Add: 2.5 TBS of Shaoxing wine
6 TBS soy sauce
Chili oil to taste
splash of dark Chinese vinegar
1/2 the Sichuan peppercorn
1 can of tomatoes
Stew on low for 45 min
Noodle dough after 30 min…
knead it again 2 min
take rough side and pinch together then drag across surface to smooth out
roll into tube and cut into 8 pieces
pinch cut sides and roll out into 10 inch logs
cover each piece in oil
let rest 2 hours
CHEESE MIX
mix package of ricotta with 4 TBS of ya cai , diced green onions, and 2 eggs
set aside in fridge
Noodles dough after 2 hours…
flatten out a piece
biang it – wave it up and down while slightly pulling it until it’s super long
Layer Lasagna
meat
noodles (cut to fit)
ricotta mix
Repeat until all ingredients are gone
top with sliced tomatoes
COOK
375 F or 190 C – 30 min covered with foil and 30 min no foil
Sprinkle on top:
minced garlic, chopped green onion, chili flakes, ginger, and rest of Sichuan peppercorn powder
Heat oil until just starts to smoke then drizzle over top of lasagna searing the aromatics
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π΅ MUSIC
All music in this video by Clueless Kit: